Kung Pao Chicken

Kung Pao Chicken

Ready in 30 minutes
18 review(s) averaging 4.5. 89% would make again

Top-ranked recipe named "Kung Pao Chicken"

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This dish is served well over white sticky (jasmine) rice.

"This was my first time trying to make this dish. Great recipe and very good flavor. My wife thought it was "fresher" than what she normally would get at a restaurant (she's the kung pao lover). My cook times were a little longer, but really no problems following the instructions. I added some extra veggies to my liking. Thanks!"

- jeffreychristie

Ingredients

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1 pound boneless,skinless chicken breasts; trimmed of fat and cut into 1 inch pieces
1 tablespoon dry sherry or rice wine
2 teaspoons Soy sauce
3 cloves garlic; pressed through garlic press or minced (about 1 tablespoon)
0.5 piece fresh ginger; peeled and minced (about 2 teaspoons)
3 tablespoons peanut oil
0.5 cup roasted unsalted peanuts
6 small whole dried red chiles
0.75 cup low-sodium chicken broth
2 teaspoons black rice vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
7 teaspoons cornstarch
1 medium red bell pepper; cut into 1/2-inch dice
3 medium scallions; sliced thin

Original recipe makes 4

Servings  

Preparation

1. Toss chicken with sherry and soy sauce in medium bowl; marinate until breasts have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.

2. Heat 1 tablespoon oil in 12-inch skillet (cast iron is preferred) over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.

3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.

Credits

Added on Award Medal
Verified by stevemur

photo by dbnnsv dbnnsv

Delicious!! photo by esilennamurphy esilennamurphy

Calories Per Serving: 470 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  This was a copycat recipe of the Bourbon Chicken sold in most Chinese take-outs. It's wonderfully sweet & spicy without being too hot. Try it and see how you like it; over 30,000 home cooks have it marked as a Favorite!" Firebyrd Firebyrd

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Reviews for Kung Pao Chicken

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I swapped the chicken for eggs, substituted the peanuts for flour, and used milk in place of all the other ingredients, it tasted like pancakes, but I'd cook it again
umbungo78 4 months ago
I loved this. I made it with rotisserie chicken and general tsao sauce instead of hoison. I also was out of oyster sauce. Winged it! It was amazing!
dreamobx 4 months ago
Delicious. Easy to make despite the long list of ingredients. The only thing I really changed was I added more chicken broth and soy sauce to make more gravy - I don't think it altered the flavor at all. The family devoured it. Everyone put it on the make again list.
kirsten_purvis 5 months ago
This was unlike any Kung Pao I've ever had. I had to throw it out and make a backup main dish. The amount of cornstarch is way too much.
krisser73 9 months ago
This is now my favorite Asian cuisine.
timsykora 10 months ago
I will add lots more veggies and cut the amount of cornstarch next time. This was really good, quick and easy. It will be a regular go-to recipe!
Schoochitover 1 year ago
Beautiful taste... I managed to use all the bowls in the house. Adding extra frozen veg with the scallion.... I will cook this one again
FXSTS 1 year ago
The sauce was very good. I added more vegetables (carrots and cabbage because I had them) to the dish and will add even more next time.
Garcia09 1 year ago
Wow! And it was ready in a jiffy
imdequeen 1 year ago
Super simple and yummy
ziggymakant 1 year ago
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